酶促超声提取大蒜中大蒜油及其抗氧化性能的研究

Ultrasonic-assisted enzymatic extraction and antioxidant activity of garlic oil from garlic

以蒜氨酸酶相关的酶促反应机制为前提,优化大蒜内源蒜氨酸酶生成大蒜油的酶促反应条件,而后采取超声辅助乙醇提取大蒜中的大蒜油,并对其抗氧化性能进行研究。结果表明:以30 g蒜泥(精确到0.1 g)计,加入2 mmol/L磷酸吡哆醛溶液、15 mmol/L氯化锰溶液、10 mmol/L甘油、10 mmol/L氯化镁溶液各5 mL,在35℃、p H6.5条件下酶解60 min后再超声萃取,大蒜油的提取率可达0.449%。抗氧化性实验表明:随着大蒜油添加量增大,其抗氧化活性也随之提高,添加量0.01%的柠檬酸与0.04%的大蒜油混合后,其协同抗氧化作用同0.01%添加量的没食子酸丙酯相当。优化的大蒜油提取工艺合理可行,所得大蒜油有较强的抗氧化活性。

On the premise of alliinase-related enzymatic reaction, optimize the enzymatic reaction conditions of alliinase producing garlic oil from garlic, then use ultrasonic assisted ethanol to extract garlic oil from garlic, and study its antioxidant properties. The results showed that: with 30 g of garlic(accurate to 0.1 g), adding 2 mmol/L of PLP solution, 15 mmol/L of MnCl2 solution, 10 mmol/L of glycerol, 10 mmol/L of MgCl2 solution, the volume of each solution of 5 mL, enzymatic hydrolysis at 35 ℃, pH 6.5, 60 min,with the assistant of ultrasonic, the average extraction rate of garlic oil can reach 0.449%. Antioxidant experiments showed that: with the increasing of garlic oil, its antioxidant activity also increased significantly. After adding 0.04% of garlic oil and 0.01% of citric acid, the synergistic antioxidant effect was equivalent to 0.01% of PG. The optimized garlic oil extraction process is reasonable and feasible. The obtained garlic oil had strong antioxidant activity.